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How to Cook Fish in Parchment

The Chopping Block's Owner/Chef Shelley Young demonstrates the classic French technique of cooking fish en papillote (in parchment). Fish in Parchment with Leeks and Herbed Compound Butter Yield: 4 servings Active time: 30 minutes Start to finish: 45 minutes For the herbed butter: 1 stick butter, room temperature 1 teaspoon lemon zest 1 teaspoon fresh tarragon, rough chopped 1 teaspoon fresh parsley, rough chopped Salt and pepper to taste For the fish in parchment: 2 tablespoons butter, room temperature 2 leeks, white and tender green part only, cut into medium dice and washed well 1 roasted red pepper, cut into thin slices 2 tablespoons capers, drained Four 5- to 6-ounce bass fillets (any light textured fish works well: sole, salmon, bass, tilapia, snapper or halibut) Salt and pepper to taste 1. Preheat the oven to 400 degrees. 2. Combine the stick of butter, zest and herbs in a small bowl and cream together with a spoon or spatula. Season with salt and pepper to taste. Set aside. 3. Cut out four large heart-shaped pieces of parchment paper. Brush softened butter around the edges of the parchment. Place the fish on one side of the heart and season with salt and pepper to taste. 4. Top the fish with the leeks, roasted pepper slices and capers. Place a dollop of the butter on top of the vegetables. Seal the parchment by folding over the other side of the heart, folding in the edges of the paper, and twisting the ends to secure. 5. Place the packages on a sheet tray. Cook until packages become puffy and slightly browned, about 10 minutes. Open carefully and serve in the parchment. Try varying the recipe with other vegetables, such as zucchini, bell peppers, onions or snow peas. Watch all of The Chopping Block's videos at http://www.thechoppingblock.com/videos.